ALKALINE COOKING AND TORTILLA QUALITY OF MEXICAN MAIZE RACES

Abstract

In México, like in Central and South America, maize (Zea mays L.) is mainly used for human consumption, in different manners,such as tortillas. The maize grains used for making tortillas should produce a dough (mass) with high humidity, extensibility and cut strength. In this study five razes of maize were evaluated for making tortillas. Grain, mass and tortilla physical properties of five maize races (with exception of Dulce) were evaluated. Hardness, size, density (kg hL^-1), moisture content, color and amylographic profile of grain were determined. Adhesiveness, cohesiveness and moisture content were evaluated in mass; while tensile strength, cutting force, color and humidity content were evaluated in tortillas. Grain length values varied between 11.97 and 18.57 mm for Dulce and Pepitilla, respectively. Grain hardness oscilated between 11.46 (Tuxpeño) and 4.71 kg (Pátzcuaro 2). Pátzcuaro y Jala showed the highest viscosity, 1813 and 1672 cp, respectively. Jala and Tuxpeño reached the minimum requirements of the nixtamalization quality norms (74 kg hL^-1). The minimum and maximum values of moisture content in grain, mass and tortillas, were: 10.0- 11.6 %, 54.2-58.0 % and 42.3-44.28 %, respectively. The texture of tortillas elaborated with Tuxpeño had the lowest tension and cutting strength, thus resulting in the best raze for making tortillas.